Sunset/December 2006

Sweet Potato-Parsnip Latkes
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
25 each 1 hour, 10 minutes


INGREDIENTS:
2 lbs Garnet sweet potatoes (often labeled "yams"), rinsed and peeled 1 lb parsnips, peeled 10 shallots, peeled
6 large eggs, beaten 3/4 cup plus 2 tbsp matzo meal 1 tbsp coarse kosher salt
1 tsp freshly ground black pepper vegetable oil for frying



1 Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.
2 Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.
3 Fry latkes according but use 1/3 cup potato mixture to form each latke. Serve hot, with Gingered Sour Cream.
4 GINGERED SOUR CREAM: In a small bowl, stir together 1 cup sour cream, 2 tbsp apple cider, and 2 tsp freshly grated ginger. Makes 1 cup.

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